Yin Si Juan (銀絲捲/银丝卷) Silver Thread Roll

Yin Si Juan (銀絲捲/银丝卷) Silver Thread Roll

 

 

Yin si juan (銀絲捲/银丝卷) (pinyin with tones: yín sī juǎn) has a similar look as man tou (饅頭, steamed bun), but has a slight sweetness and the savor of oil. You may find this snack in traditional breakfast shops, Chinese or Cantonese restaurants, and even at yan su ji (鹽酥雞/盐酥鸡, Taiwanese popcorn chicken) stands.

 

Yin Si Juan (銀絲捲) VS. Jin Si Juan (金絲捲)

If you break a yin si juan in half, you will see threads are wrapped in the soft white bun. Those with white threads inside are called yin si juan, while others with yellow threads inside are called jin si juan (金絲捲, golden thread roll). To make the fluffy threads, the dough is pulled by hand again and again, just like the traditional way to make noodles. The threads will be coated with oil before being wrapped into the white dough. To make golden threads, just add some pumpkin mash into the dough. There is an interesting thing that people in Taiwan all call them yin si juan no matter there are white or golden threads inside. Actually, you can barely see the white threads ones in Taiwan.

 

Zha Yin Si Juan (炸銀絲卷)

A popular way to eat yin si juan is to deep fry it and dress it with sweetened condensed milk (煉乳). The crispy and al dente dough with saccharine dressing is one of the best enjoyments in the afternoon. Traditional breakfast shops only sell the steamed yin si juan; the deep fried yin si juan can be found in yan su ji (鹽酥雞, Taiwanese popcorn chicken) stands or some Chinese or Cantonese restaurants.

 

「小時候吃銀絲捲總是先剝開白色外皮，再把黃色的部分一條條撕下來當薯條吃，有時候還會把白色捏一小塊下來和黃色打個結，或當成黏土做成各種形狀後再吃下去。」——Mosa 自己說

#YinSiJuan(銀絲捲/银丝卷)的英文

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